By June 23, 2014 5 Comments Read More →

Apricot Nectar Cake

apricot nectar cake, feature

I have fond memories of my mother serving this cake at outdoor summer gatherings. This cake is perfect for summer. It has a light texture, no heavy frosting, and it’s full of summertime apricot-lemon flavor.



apricot nectar2

The cake has a very delicate sweetness resulting from the use of apricot nectar. You can find apricot nectar in the juice section or the Hispanic food section of your grocery store. I prefer Kern’s brand, but I’ve also used Jumex brand.

floding in the egg whites

Beaten egg whites are folded into the batter. This gives the cake a light and delicate texture.

Apricot cake glaze

The hot cake is pricked with a skewer. Then a tart lemon glaze  is spooned over the cake.

Piece of apricot necter cake

As a result, the cake is light and sweet in the center,  but contrastingly tart and moist around the edges.

apricotcake pan

In the past, I had always made this cake in a greased tube pan as my mother did. I always had a problem with the cake sticking and breaking when trying to remove it from the pan.
This time I used a heavy non-stick bundt pan that I recently purchased. I greased and floured it. When I inverted the cake, I thought it was going to stick, but with a little giggling the cake released from the pan.

Apricot cake just out of oven

As you can see it came out perfect. After the cake was out of the pan I noticed that the glaze had not run down the inside edge of the cake pan, along the center of the tube. I made a bit more glaze and brushed it on the center of the cake. Not a super fancy cake, but surprisingly delicious!

Apricot Nectar Cake

Servings 10-12
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Meal type Dessert
A moist lemon cake made with sweet apricot nectar and a tart lemon glaze. A perfect summer dessert.


  • 1 box yellow cake mix (I use Betty Crocker)
  • 2/3 cups vegetable oil (or corn oil, or canola oil)
  • 2/3 cups apricot nectar
  • 1 tablespoon lemon extract
  • 4 eggs, separated (room temperature)


  • 1/3 cup fresh lemon juice (3 lemons)
  • 2 cups powdered sugar
  • apricot nectar


Step 1. Preheat oven to 325 degrees. Grease and flour a 9 inch tube pan or a bundt cake pan.
Step 2. With a mixer, combine the cake mix, vegetable oil, apricot nectar, lemon extract, and the egg yolks. Mix on medium speed for 1- 2 minutes until well blended.
Step 3. With clean beaters and bowl, beat the egg whites on medium speed until soft peaks form.
Step 4. Gently fold the egg whites into the cake batter.
Step 5. Pour batter into the greased and floured pan. Bake 40 minutes or until a toothpick inserted into the center comes out clean.
Step 6. While the cake is baking, make the glaze. Add apricot nectar to the 1/3 cup lemon juice to equal 1/2 cup. Whisk the juice into the powdered sugar.
Step 7. Prick the hot cake with a fork (or pointed utensil such as a bamboo kabob skewer). Spoon the hot glaze over the cake. Let cake cool for 10 minutes, then invert.

Special Notes:

All of the apricot nectar cake recipes that I viewed on line call for 3/4 cup oil and 3/4 cup apricot nectar. My mom's recipe only calls for 2/3 cup each. Next time I make this cake, I'm going to try using 3/4 cup and see if there is any difference.

For special adult occasions I've used Grand Marnier and Apricot Brandy in the glaze instead of apricot nectar.

A Corn Maiden recipe from my mother's vintage recipe box.


Vintage apricot label

Posted in: Dessert, RECIPES

5 Comments on "Apricot Nectar Cake"

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  1. Margie Schaefer says:

    I made this for a pot luck and there was not a single crumb left. Delicious! I recommend it. My mixer gave out on me while whipping the whites, but he’s fine now! I’ll send a photo.

  2. Suzy says:


    The Apricot Nectar Cake was so moist and had a lot of flavor.
    Such a pretty cake too.

  3. Theda says:

    A really moist summer dessert. I could not find the apricot nectar you suggested. So I went to Whole Foods and found an apricot juice there that I used. Not sure if the results were the same but there was no cake left! It was strawberry season here so I served it with macerated strawberries and a little Chantilly cream. Delicious! Thanks for sharing. T

  4. 'Colorful Cory' says:

    Hey again! Lisa, I made this GREAT bundt cake—WOW! I have to say it the most refreshing Summer cake I have ever eaten—and I ate a lot of it!!!

    Don’t know if you know about substituting unflavored, unsweetened apple sauce in place of the oil that these cakes call for. I stumbled upon this a few years back and now make ALL my cakes with applesauce instead of oil. The applesauce reduces the calories in all the cakes we love, but keeps the cake SO moist.

    When doing this trick, exchange equal amounts of applesauce for the oil that the recipe. I was amazed. The Rum cake that I have made for you, which I won’t give you the recipe for (really is a secret family recipe – and I will be killed if I do) and I want to be around to try your other great postings; has the applesauce substitution.

    Bon Apetit!

    • Lisa says:

      Cory, Thanks for the apple sauce tip. I never would have guessed that you used apple sauce as an oil substitute in your delicious “secret” Rum Cake recipe. I will have to give it a try. Lord knows I could use a few less calories!

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